"Beernana" Bread (Diabetic Friendly)
Recipe: #23826
May 24, 2016
Categories: Breads, Breakfast, Oats, Banana, Brunch, Picnic, Oven Bake, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Quick Breads, , more
"Taste of Home did it again! -- Grabbed my attention w/another creative innovation of a go-to recipe standard I love. "Really, it's simple arithmetic .. or something like that - Beer is good, Banana bread is good, Beernana bread is great!" said Steve Cayford of Dubuque, IA. The recipe was originally published in the June-July 2013 issue of Simple & Delicious. Time does not include cooling time. Diabetic Exchanges = 2 starch, 1/2 fat. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (87.6 g)
- Calories 193.7
- Total Fat - 4.2 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 107.9 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 3.5 g
- Sugars - 9.8 g
- Protein - 4.7 g
- Calcium - 21.7 mg
- Iron - 1.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 375F. In a lrg bowl, mix flour, oats & brown sugar.
Step 2
In another bowl, mix bananas, beer & maple syrup until blended. Add to flour mixture & stir just until moistened.
Step 3
Transfer to a greased 9 x 5-in loaf pan. Drizzle w/oil; sprinkle w/sesame seeds & salt. Bake 55-60 min or until a toothpick inserted in center comes out clean. Cool in pan at least 10 min B4 removing to wire rack to fully cool.
NOTE RE FREEZE OPTION: Securely wrap & freeze cooled loaf in foil & place in resealable plastic freezer bag. When ready to use, thaw at room temp
Tips
- No special items are required